Baked Ocean Trout (Tarator Style)
Baked Ocean Trout (Tarator Style)
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- 800 g Ocean Trout fillet pin boned
- 1 tsp sea salt flakes
- 1 tsp cracked black pepper
- 2-5 tbsp extra virgin olive oil
Dressing
- 1 clove garlic minced
- 1 tsp sea salt flakes
- 400 g natural yoghurt
- 100 ml tahini
- 1 lemon zest and juice
Topping
- 2 tbsp extra virgin olive oil
- 20 g sumac
- 0.5 cup pine nuts toasted
- 1-2 lemons juiced
- 1 medium red onion finely diced
- 2 long red chillies seeded and finely diced
- 2 cups Fresh coriander chopped
- 1 cup mint leaves shredded
- 0.5 tsp sea salt
- 1 tsp cracked black pepper
Instructions
- To make the dressing: Stir the garlic, sea salt, yoghurt, lemon zest and tahini together until it becomes a thick paste. Thin slightly with lemon juice. Refrigerate until needed.1 tsp sea salt flakes, 1 clove garlic, 400 g natural yoghurt, 100 ml tahini, 1-2 lemons
- Preheat oven to 150C. Place the ocean trout on a large lined baking tray. Season all over with salt and pepper and drizzle with extra virgin olive oil. Place in the centre of the oven and bake for 25 minutes. Remove from the oven and leave to cool to room temperature.
- Turn the oven up to 200C and roast the pine nuts for 8-10 minutes. Remove and set aside to cool.
- For the topping: Whisk the remaining olive oil with the lemon juice, salt and pepper. Add the onion and chilli and whisk lightly. Add the pine nuts, herbs and sumac.1 tsp cracked black pepper, 2-5 tbsp extra virgin olive oil, 1 tsp sea salt flakes, 20 g sumac
- To assemble: Carefully transfer the ocean trout to a large serving plate. Spread the yoghurt dressing all over the ocean trout. Then top with the herb/pine nut topping.800 g Ocean Trout fillet, 0.5 cup pine nuts
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